Tuesday, June 29, 2010

My first time doing a wet-on-wet icing.
Next time I won't add more liquid to the recipe.

Toba Garrett’s Glace’ Icing

  • 1 lb. confectioners’ sugar
    • 3/8 cup milk
    3/8 cup light corn syrup
    flavoring as desired
    In a mixing bowl, mix the sugar and milk first. Add corn syrup just until combined.
  1. Divide to flavor and add color.

Monday, June 21, 2010

Inside-out Chewy Peanut Butter 'Cup' Bars -
Yield: 70 cookies ; 350 degrees F 20 minutes
1 18.25 ounce Pillsbury Moist Supreme Golden Butter Cake Mix
1 cup crunchy peanut butter
1/3 - 1/2 cup Hershey Syrup
1 egg
Dark chocolate candy wafers
11 x 15 inch jelly roll pan, sprayed lightly with Pam
Mix together cake mix, peanut butter, syrup and egg to make a very thick dough. Adjust syrup amount if needed.
Pat in sprayed pan. Dot with upside-down chocolate candy wafers (one per piece) in a 7 x 10 grid pattern.
Bake for about 20 minutes at 350 degrees F.
Let cool in pan before cutting between the chocolate dots.
Tastes like an inside-out peanut butter cup, with a brownie texture.
Here's the link to the original recipe before I changed it.

Saturday, June 19, 2010

Nummy-nummy! Yellow tomatoes almost ready to pick.

Thursday, June 10, 2010

Old picture of the basket weave cake for Wilton Class 2.
I love piping flowers.